Little Thumbs Up

Thursday, February 23, 2012

Cranberry Pistachio Biscotti and Awards

I like biscotti... for being guilt-free with no added fat and its delicious flavours.

This biscotti recipe originates from one of the older issues of Donna Hay magazine and I have decided to re-visit this old one after seeing similar biscotti posts by Viv from Green Cilantro and Jessie from Jessie Cooking Moments.

These biscotti are quite similar to the one I made previously but unlike my previous biscotti, these were baked for just 10 min for their second bake. I like these ones better as they are not as firm as the ones that was baked for 30 min.

Preheat oven to 160°C (or 150°C fan forced). Place the flour, baking powder and sugar in a bowl and mix with a wooden spoon to combine.

Add the eggs, vanilla, orange rind, cranberries and pistachios and mix until a smooth dough dough forms. Turn the dough out onto a well-floured surface and knead until smooth. Divide the dough into 2 (or 3) equal portions and roll each portion into a 20 cm (or 15 cm if the dough is divided into 3 portions) long log. Flatten slightly and place on a lightly greased baking trays lined with non stick baking paper.

Bake for 30-35 min or until firm. Set aside to cool completely. Use a serrated knife to cut the logs into 3mm thick slices and place the slices on baking trays lined with non baking paper. Bake for a further 8-10 min or until golden and crisp. Allow to cool on trays.

Happy Baking

Just before I end this post, I would like take this opportunity to thank my following blogging friends who have given an award for the last 2 months. I must say that their blogs are fantastic and each has an unique style of cooking and baking. I'm very happy and honored to be a follower of their blog as I learn lots of cooking knowledge from them.

Starting from 28 Feb, we are doing our Bake-Along in the form of blog hops and the linky code is open for 7 days. You can post and link up your post with us on 28/2/2012 or any day within the the next 7 days.

I cook something from Donna Hay, almost every week, so I would love to join in.

Your biscotti is tempting. You asked what kind of recipes are linked to Bake with Bizzy. Anything baked, savory or sweet. I noticed a few people linked up other recipes but the idea for the link is anything baked from chicken to brownies. Come on over and link this up or something else.

We have a similiar type of "biscotti" in our region. my grandma used to make it. I can imagine how much my grandfather would have loved your version with the pistachios inside. Great recipe, I thank u for sharing! =)

I seldom bake biscotti simply because my boys do not eat them so I ended up having to finish them all by myself...would love to try some of yours, they looks so crispy and delicious! great with a cup of hot chocolate!

Ok Zoe! I just copied the badge and I am going to join you on this cooking adventure. It's going to be fun and a challenge I am up for! So I am guessing that I need to make and post a Donna Hay recipe sometime in March right?

I had some store brough biscotti before but I didn't really like it. But yours look very nice and colourful and I'm sure they taste much better than the commercial one and it's low fat, too! I love your kitchen gloves, they're easy to clean and my kids always need them when they're helping out in the kitchen.

Your biscotti look really good! I made exactly the same ones from an English magazine just before Christmas...but wish I'd seen your advice first, my second bake was a little long and they were quite firm...so next time I won't leave them quite so long!!

These biscottis look great & with the addition of cranberries make them look even more stunning! Great combination! Congratulation on your well deserve award! Your blog is fab & I'm your new follower now. Hopefully I can join your Cook Like A Star challenge this month. Have a lovely week! :)

Oh no,I've mistaken that "Cook like a Star" ended in the month of Feb & because of that I actually baked a cake using Donna Hay's recipe.Photos didn't even take properly due to lack of time.Hmmm,I'm thinking whether should I post it now or later.